Add the wine, lemon juice, shallot and garlic to a small saucepan and bring to a boil over medium heat. Lower the heat to medium-low then add the dried dill and simmer until the wine has reduced by just over half, about 10 minutes.
Whisk in the cream and continue to simmer over medium-low heat until the sauce has thickened, about 5 minutes. Whisk in the butter, one cube at a time until emulsified into the sauce. Season with salt, to taste.
For the roasted salmon:
Heat oven to 425ºF. Drizzle the salmon fillets with olive oil and season with salt and pepper. Add to a baking sheet and roast until just cooked through, about 15 minutes.
For serving:
Add the salmon to plates and ladle the sauce over the top. Serve with rice and vegetables.